Can you BELIEVE that July is almost over!?!?!?! Summer is absolutely flying, and I wish we could pump the breaks!
Anywho, I’m in Ohio tonight for a shoot, then back to NYC tomorrow. And while I’m here, I like to COOK. Becuase a) groceries are one HECK of a lot cheaper in the midwest than they are in Manhattan. And b) my parents have a big beautiful kitchen that I can play in.
So tonight I made an especially delicious dinner.
I had just gotten home from the shoot, and after a long day…I was HUNGRY!
CUE THE PIZZA!
So, I made a Cauliflower Flatbread Pizza with Mashed Butternut Squash, Pan Seared Brussels Sprouts, Roasted Grapes, and Baked Beets!
It may sound like a hodge-podge of ingredient that may or may not jive together, but I PROMISE this combination of the sweet and savory is OUT OF THIS WORLD.
Plus, It’s grain and gluten free, Specific Carb Diet Friendly, Paleo, and has a vegan option!
And did I mention it’s super delicious!?!
Here’s What You Need (Serves 1-2)
1 cup cauliflower, riced
1/2 cup almond flour
1 whole egg (or 2 egg whites) * Vegan option: 2 flax or chia eggs*
1/4 tsp sea salt
1 cup butternut squash, cubed, roasted, then mashed
6 brussels sprouts, halved
1/2 beet, sliced thin
fresh basil (garnish)
Good chef’s knife (this is the one I use and love)
Cheese cloth (or several paper towels, or a clean kitchen towel)
2 Baking sheets
Tinfoil (I use nonstick and it’s a game changer!)
Nonstick Frying pan
Preheat oven to 400 degrees.
Place your raw cauliflower in the food processor and process until it resembles rice. Place this riced cauliflower in several paper towels (or cheese cloth, or a clean kitchen towel) and wring out all the excess liquid. (This is a really important step for the crust to turn out correctly!)
Combine your wrung-out cauliflower rice with your egg of choice, almond flour and sea salt.
Line a baking sheet with parchment paper. Place your crust dough on the baking sheet, and with another piece of parchment paper, “smoosh” out the dough until it is fairly thin, about 8 inches in diameter. Bake with the top paper on for about 20-25 minutes, until the edges are golden brown.
Line another baking sheet with tinfoil and spray it with olive oil. Place your beets, butternut squash and grapes on the sheet in a single layer. Sprinkle with salt and pepper, and bake for 20 minutes, stirring once halfway through.
Meanwhile, pan sear your brussels sprouts by cooking them in 1 Tbsp EVOO in a frying pan with salt and pepper. Cook for 4-5 minutes per side over medium heat.
When your butternut squash is fork-tender, take it out of the oven, and mash it with either a fork or a potato masher.
To assemble, spread your mashed butternut squash in a thin layer over the crust. Sprinkle with your sliced beets, quartered brussels sprouts, and roasted grapes on top. Garnish with chopped basil.
MY GOODNESS. What a delicious meal! I’ll tell you what, nothing beats a good flatbread pizza when you’re hungry. Especially with these fantastic flavors!
First things first: THE CRUST. Oh my gosh, guys, this is the crust of my dreams! 🙂 You can’t tell that there’s cauliflower in it. It’s just nutty and buttery, chewy and a little crunchy, and perfectly golden brown! It’s the perfect canvas for the symphony of flavors going on in the toppings!
The subtly sweet and creamy butternut squash provides a great base for the earthy sweet beets and crunch roasted brussels sprouts.
And then the roasted grapes! Holy cow. If you’ve never had roasted grapes before, consider this your personal invitation! Magic happens in the oven when you roast grapes: they become so sticky and chewy and so intensely sweet. It’s literally insane. Nature’s candy, I’m not even kidding. I could eat an entire bowl of just these:) haha (Have I convinced you yet??!)
And all together, these flavors were just so wonderful. A perfect 10!
What’s your go-to meal when hunger strikes?
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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